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Tomato Soup and Grilled Cheese

February 11, 2017


So a classic made with a classic toy! This week I got a gift from my best friend, and she nailed it! I got the toast-tite, which is so much fun to use and so nice to have this perfect and sealed gooey pieces of heaven.


The soup however is a bit less convencional, as I mixed tomatoes and pumpkin. Let's get to it.





8 ripe tomatoes (chopped)


1 cup of pumpkin (mashed)


1 cup of coconut milk


2 garlic cloves (mashed)


1 cup of vegetable broth


Sliced bread


Cheese (of your preference)




Salt and pepper 


Basil to garnish





1. In a pan bring together: tomatoes, pumpkin, coconut milk, garlic, and vegetable broth. Cook for 20 minutes on low heat and then blend. Garnish with basil.


2. The sandwich is pretty simple, between two slices of bread cheese and smother as much as you can butter on the outer sides and pan fry or use your toaster.





1. If you happen to have a toast-tite, I also smother it with butter and sprinkle a think layer of flour, so the bread would not stick to it.






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